TRENDS AND FUTURES 2017
FoodDrink
FOOD + DRINK2INTRODUCTION
Policy makers are sitting up and paying attention. In 2014, the US Food
and Drug Administration ushered in its frst major update to the nation’s
Nutrition Facts labels in more than two decades. The fnalized rules,
published in 2017, include for the frst time information on added sugars.
Public Health England is challenging businesses to cut sugar by 5% in
2017 and by 20% by 2020, and is also revising sugar labeling to make
content clearer to consumers.
The restaurant trade is also taking heed. Many chefs are being more
transparent about additives, observes Michael Harlan Turkell, author
and host of
The Food Seen
, a podcast that explores the crossover
between food, art and design. “Even more so, I’m seeing it in businesses
like Dig Inn, Sweetgreen, Tender Greens... the fast-casual option over the
fne-dining projects.” This won’t solve the industry’s health challenges
overnight—but it’s progress.
Silicon Valley food pioneers and shrewd entrepreneurs are also
responding with new solutions to counter the global food crisis.
Cultured meat, slow-grown meat, plant-based alternatives and “clean”
products that cater to millennials’ desire for healthy on-the-go snacks
are on the rise. Consumers in general are exhibiting a more considered
attitude to food consumption. They are more aware of the environmental
and health implications of eating too much red meat, salt and sugar, and
are also becoming more familiar with a wider range of protein choices.
Seven and a half billion mouths to feed. Two
billion metric tons of food waste to tackle
each year. A carbon footprint that represents
a quarter of all greenhouse gas emissions.
The scale of the challenges facing the global
food and drink industry seems immense, but
there is cause for optimism.
Introduction
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FOOD + DRINK3
Some of these shifts are being documented by Brian Kateman, cofounder
and president of The Reducetarian Foundation and editor of
The
Reducetarian Solution: How the Surprisingly Simple Act of Reducing the
Amount of Meat in Your Diet Can Transform Your Health and the Planet
,
which was published in April 2017.
“Interest in the reducetarian movement has exploded,” he says, adding
that the Foundation’s website is approaching one million views annually.
Kateman expects to welcome more than 400 delegates to May 2017’s
inaugural Reducetarian summit in New York.
“We’re seeing more and more people who identify as part-time vegans
and vegetarians,” he says. “In the next fve to 10 years, factory-farmed
meat won’t be the star of the plate. We’ll see more caulifower steaks
and beds of quinoa, plant-based meats that are indistinguishable from
conventional meat, and cultured meat will be the swanky new ingredient
in every high-end restaurant. A few years on, cultured meat will be in
grocery stores and fast-food chains. Factory farming is already a dirty
term, but it’ll soon be unthinkable that we farmed billions of animals
every year in a wasteful, cruel and ineffcient process.”
Celebrated chefs and restaurateurs are throwing their weight behind
ethical and community-focused food and drink initiatives. Mission-
oriented fast-food chain Locol is expanding into premium quality yet
affordable coffee with Yes Plz. Noma Mexico’s pop-up continues to give
back to the Yucatan community, most recently through its new bar menu,
the proceeds of which will support a local development charity.
INTRODUCTION
Left: LocoL Sweet and Creamy Cold Coffee. Photography by Audrey Ma
4FOOD + DRINK
INTRODUCTION
Noma Mexico Popup. Credit Jason Loucas Photography
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